Broiled Artichoke Chicken With Feta (Print Version)

Golden broiled chicken topped with artichokes, feta, and sun-dried tomatoes creates this vibrant Mediterranean dish.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Marinade

02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Topping

08 - 1 (14 oz) can artichoke hearts, drained and quartered
09 - 2/3 cup crumbled feta cheese
10 - 1/4 cup sun-dried tomatoes (in oil), sliced
11 - 2 tablespoons chopped fresh parsley
12 - 2 tablespoons chopped fresh basil (optional)

# How-To Steps:

01 - Preheat the broiler to high and position a rack about 6 inches from the heat source. Line a baking sheet with foil and lightly oil it.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined.
03 - Place chicken breasts on the prepared baking sheet. Brush both sides generously with the marinade, ensuring even coverage.
04 - Broil chicken for 7–8 minutes per side, or until cooked through and golden brown. The internal temperature should reach 165°F.
05 - Remove chicken from the oven. Top each breast evenly with artichoke hearts, sun-dried tomatoes, and crumbled feta cheese.
06 - Return to the broiler for 2–3 minutes, until the cheese is slightly golden and bubbly.
07 - Remove from oven and sprinkle with fresh parsley and basil. Serve immediately while hot.

# Expert Tips:

01 -
  • The broiler does most of the work, giving you that restaurant style char without turning on your oven
  • Everything comes together in under 40 minutes but tastes like you spent all day cooking
  • The combination of tangy feta and briny artichokes turns ordinary chicken into something memorable
02 -
  • Broilers are unpredictable, so set a timer and check your chicken a minute early if this is your first time using yours
  • Letting the chicken rest for a couple minutes after the final broil helps the juices redistribute
03 -
  • Pat the chicken dry before marinating so the seasoning actually sticks to the meat
  • Let the chicken come to room temperature for about 20 minutes before broiling for more even cooking

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